Involtini with tuna

Italian
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Kataoka Mamoru
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"Inbortini" means "to roll" in Italian. This dish is made by rolling it with asparagus as a core and layering tuna and prosciutto. The salt content is well added, so the marinated salt is more modest than usual.
Cooking time: 20 minutes
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How to make it
1

Peel the asparagus as appropriate with a peeler, boil it in salted water for 2-3 minutes, then take it out into a tub to remove it from a rough heat.

2

It is best to start with a large mass and slice the amount you want, thinly slice it. Sprinkle salt and white pepper on the surface of the fillet.

3

Place two shiso leaves on top of the tuna fillet. Top with boiled asparagus and roll it tightly.

4

Wrap the spread ham and cut off any part of the asparagus that has protruded out. Sprinkle with flour thinly.

5

Heat a frying pan with olive oil and add garlic pounded with a knife to create a scent.

6

Put [4] in a frying pan with the prosciutto seams below, then spoon the oil and roll it as appropriate to cook the whole surface. Once the garlic is smelled, you can remove it.

7

Sprinkle salt in the middle, grill for about 2 minutes, then remove from the heat when everything is cooked and remove into a bowl. Topped with chopped pepper grains and chopped clams, and pour olive oil over it to finish.

Ingredients for 4 people

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